German Pork Saute

Recipe Ingredients

3 cups	594g / 20oz	Uncooked egg noodles
1		Frozen apple juice concentrate - (12 oz) - thawed
2 tablespoons	30ml	Cornstarch
8 oz	227g	Lean pork
1 teaspoon	5ml	Vegetable oil
1 teaspoon	5ml	Onion - sliced into rings (medium)
1 teaspoon	5ml	Apple - coarsely chopped (medium)
1/2 cup	118ml	Honey-mustard barbecue sauce
1/4 cup	59ml	Water
9 cups	990g / 34oz	Preshredded coleslaw mix
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

Stir apple juice concentrate into cornstarch in small bowl until smooth; set aside.

Cut pork into 2- by 1/2-inch slices.

Heat oil in large Dutch oven over medium heat until hot. Add pork and onion; cook and stir 5 minutes or until onion is soft and golden. Add apple; cook and stir 3 minutes.

Stir apple juice mixture. Add apple juice mixture, barbecue sauce and water to Dutch oven. Bring mixture to a boil over medium heat, stirring occasionally.

Add coleslaw mix and noodles. Cook 2 to 3 minutes or just until cabbage is wilted. Sprinkle with pepper; serve immediately. Garnish with Italian parsley, if desired.

This recipe yields 6 servings.

Exchanges Per Serving: 1 Starch, 1 1/2 Meat, 2 Fruit, 2 Vegetable.

Nutrition Facts: Calories 329; Calories from Fat 15%; Total Fat 6g; Saturated Fat 1g; Protein 16g; Carbohydrates 56g; Cholesterol 45mg; Sodium 375mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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